Sometimes you just stumble upon something that ends up being a favorite. Such was the case with a quick dinner I whipped up while my Charles was out of town. Paired with a Zinfandel, I quickly found myself in gastronomic heaven. It was so good, I had to make it for dinner when my Charles came home -- and that was after eating it for three nights straight!
feeds two hungry people
1 cup (uncooked) whole wheat orzo
1/2 a container of cherry tomatoes
2 cloves of garlic, smashed and chopped
1 small can of sliced black olives
2 dashes Herbamare
2 tablespoons fresh basil, chopped
Drizzle of extra virgin olive oil
Dash of balsamic vinegar
Cook orzo to package directions. Drain in colander and return to pot. Slice tomatoes in half and add to pot. Toss all other ingredients together with orzo and tomatoes and serve right away.
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